Home-made mustard
Home-made mustard is just as good... possibly even better!
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
700 |
g |
yellow mustard seeds |
|
30 |
g |
mustard powder (Colman’s) |
|
1.8 |
litre |
water |
|
½ |
litre |
white balsamic vinegar |
|
30 |
g |
salt |
|
100 |
g |
sugar |
Preparation method
- Put all the ingredients in a thermoblender and blend finely at 36°C.
- Leave the mixture to rest for at least three weeks to allow the flavours to infuse.
- Store in air-tight pots in a cool place.
Serving suggestions
- Create variations on this mustard; add dried black olives in the ratio 1:1.
- Use in a bread composition instead of butter.
- As an ingredient in a variety of soups, sauces, and dressings.